Yeasted Carrot - Coconut Bread

Yeasted Carrot - Coconut Bread
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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 147.4
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 8.9 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Yeasted Carrot - Coconut Bread calories by ingredient


Introduction

Like carrot cake in bread form: yeasted dough holds roasted, pureed carrots, pineapple, coconut and a touch of allspice, just because! How could you NOT want a slice of this, toasted for breakfast? Like carrot cake in bread form: yeasted dough holds roasted, pureed carrots, pineapple, coconut and a touch of allspice, just because! How could you NOT want a slice of this, toasted for breakfast?
Number of Servings: 16

Ingredients

    2 cups flour
    1 1/3 cups whole wheat flour
    1 tbsp instant yeast
    1 tsp allspice
    1 tbsp ground flaxseed
    1 tsp vital wheat gluten (optional)
    2/3 cup of warm, full-fat coconut milk
    1 tsp vanilla
    cup pureed, roasted carrots
    2 tbsp pineapple jam
    3 tbsp brown sugar
    tsp salt
    2/3 cup shredded unsweetened coconut

Directions

In a large bowl or stand mixer, whisk together flours, yeast, allspice, flaxseed and gluten.
In another small bowl, combine warm milk, vanilla, carrots, pineapple jam, brown sugar and salt.
Add to the dry ingredients and begin mixing on low to incorporate slightly, then add coconut and continue mixing to form a cohesive dough.
Knead for 7-10 minutes (a stand mixer is helpful as it is a very sticky dough).
Cover and allow to rest 40 minutes.
Pat dough out into a large rectangle, then roll up tightly from the short end into a log.
Place into a greased loaf pan (tucking the ends under), cover and allow to rise 45 minutes.
Preheat oven to 350F.
Bake loaf 40-45 minutes, then turn out of pan immediately and cool completely on a rack before slicing.

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.